Scallion and Ginger Baked Walleye

June 5, 2018 jenny nguyen

walleye recipe

A French technique called “en papillote,” this walleye dish is cooked “in parchment” paper.

Fish gently cooks in these parchment packets, creating their own steam and staying moist. Allow each guest to open up their own packet at the table. The aromas that fill the room will be a fun surprise. If you don’t have parchment paper on hand, then heavy-duty foil would work just as well.

The vegetables listed below are only suggestions. Use whatever greens and herbs you like best. The scallion, ginger and soy sauce makes this dish salty enough to enjoy with white rice.

Servings: 4

Prep Time: 10 minutes   

Cooking Time: 15-20 minutes



  • 4 walleye fillets
  • Kosher salt
  • Freshly cracked pepper
  • 1½ cups of grape or cherry tomatoes, halved
  • 8 ounces of fresh green beans
  • 1 shallot, thinly sliced
  • 2 tablespoons of olive oil
  • Cooked jasmine white rice
  • Special Equipment: parchment paper

Scallion-Ginger Soy Sauce:
  • 2 tablespoons of peanut oil
  • ¼ teaspoon of Asian dark sesame seed oil
  • 3 green onions, white and light green parts finely julienned
  • 2-inch by ½-inch piece of fresh ginger, peeled and finely julienned
  • ¼ cup of soy sauce
  • 1 tablespoon of rice vinegar
  • 2 teaspoons of sugar
  • 1 Thai chili, minced (optional)


1. Preheat oven to 400° Fahrenheit. Cut 4 sheets of parchment paper into 12- by 12-inch squares. Fold each sheet in half and divide tomatoes, green beans and sliced shallot between each sheet, laying ingredients only on one side of the fold. Sprinkle salt, pepper and drizzle a little olive oil over vegetables.

2. Rinse walleye fillets under cold water and pat dry with paper towels. Check for bones. Lay one fillet over vegetables and sprinkle salt, pepper and drizzle olive oil over fish.

3. Fold the parchment over fish and vegetables. Then starting at one end of the fold, make little folds on top of each other to form a sealed packet around ingredients. If necessary, cut a half circle around the ingredients to get rid of excess parchment to seal more neatly.

4. Lay packets on a cookie sheet(s); do not overlap. Bake walleye for 15-20 minutes in a 400° F oven until fish is cooked through. Do not open packets mid-way to check doneness – you will lose the steaming effect.

5. While the fish is in the oven, make the scallion-ginger soy sauce. Gently heat peanut oil, sesame oil, julienned green onion and ginger in a small saucepan until warmed, but do not brown. Take off heat and mix in the rest of the ingredients.

6. Serve fish immediately. Eat right out of the packet or slide everything onto a plate. Give the scallion-ginger sauce a good whisk before drizzling over fish. Serve immediately with hot jasmine white rice. ■

By Jenny Nguyen-Wheatley

This recipe and photograph originally appeared on Jenny’s Food For Hunters blog.

The post Scallion and Ginger Baked Walleye appeared first on NEBRASKALand Magazine.

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